The best places to eat, stay, shop and visit in the South West


From midweek one pots to pro chef showstoppers

khoresh bademjan
This veggie Persian dish is wonderfully warming and cost-effective for feeding a crowd
Butternut squash gnocchi
This plant-based supper will be a hit with vegans and meat-eaters alike
Spiced roast pork
A cracking spiced salt is the secret to this delicious pork dish
Crab, lemon and clotted cream ravioli with herb butter
Homemade ravioli tossed in a herb-flecked golden butter sauce ... need we say more?
Smoked mackerel rarebit
Give traditional rarebit a South West twist with the addition of locally smoked mackerel
date and cinnamon spiced gammon
A sticky and spicy centrepiece that will feed a crowd
Red onion tarte tatin
This savoury tarte tatin, crowned with blue cheese and clotted cream, is the perfect Boxing Day buffet centrepiece
Pan-roasted venison
The classic flavours and colours of autumn combine in this smart pan-roasted venison dish
Ultimate beans on toast recipe
Rupert Cooper dials the luxe level up to max with his take on the classic comfort dish
Nasi goreng recipe
This speedy weeknight supper is packed with flavour
Venison kofta kebabs
Swap lamb mince for local venison in this simple barbecue favourite
Cape Malay lamb bunny chow
Inspired by South African Cape Malay cuisine, this slow-roasted lamb reveals flavours of cumin, coriander and orange peel
Spiced mutton with mint sauce
Mutton makes a fabulous (and sustainable) swap for the traditional lamb Sunday centrepiece
caesar salad with garlic croutons
Pimp this classic dish with your choice of jammy eggs, cooked chicken breast, salty anchovies or crisp bacon
samphire spaghetti recipe
Foraged marsh samphire is paired with anchovies, white wine and garlic in this speedy spaghetti dish
Vegetarian stuffed aubergine
Packed with herbs and veggies and topped with golden pan-fried halloumi, this stuffed aubergine recipe is a delicious way to get your five a day
Beef pho
Pronounced 'fuh' like 'duh', this Vietnamese dish is best served with a generous squeeze of fresh lime and sprinkle of sliced chillies
Pistachio, apricot and prune stuffed poussins
This recipe takes a bit of prep but the result is well worth the effort
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